Super Bowl Sunday is a week away and while it's mostly about football, we know it's really about food. If you are planning a menu for the big day but have dismissed the idea of burgers as too boring, think again! Everyone loves a good burger when done right, i.e. juicy, beefy and flavorful. We'll let you in on a little secret — the key is in the blend of meats you use.
There are wonderful variations worth exploring when it comes to selecting which cuts of beef to use for your patties. By adding different cuts you can change the flavor profile of your burger in a myriad of ways.
The key to an extremely juicy burger is to create a grind with an overall protein-to-fat ratio of 70/30 for medium-rare to medium-well and 80/20 for rare. As long as you maintain this ratio, you can experiment to your heart's content.
Some of our favorite grinds include short rib, hangar steak, and sirloin. For a smokey flavor, try adding bacon. Ask us, we are happy to suggest some creative and flavorful combinations.
One of the most famous burgers on the scene these days is from the Charleston, South Carolina restaurant Husk. There, Chef Sean Brock has blended chuck, flank steak and bacon for a mouth-watering — yet not overly fussy — cheeseburger. The recipe is below and a complete showstopper!
Husk's Famous Cheeseburger
Ingredients (makes enough for 10 cheeseburgers)
For the special sauce
For the cheeseburgers
For the sauce:
For the cheeseburgers:
Grilling season continues with our honey, chipotle, and lime marinated Flank Steak! We like flank steak because it lean but very flavorful. We definitely recommend it if you're cooking for a larger group of people because it comes in large, mostly-uniform shape that makes cooking and serving easy. It is best cooked medium rare and thinly sliced at an angle.
This steak does nicely with a robust marinade that helps break down the fibrous texture and impart extra flavor and tenderness into the meat. We realized the all-natural mustards we carry by Earth & Vine are perfect as a flavor-packed base for marinades and finishing sauces. We love the classic flank steak with chimi-churri so we used inspiration from that to create a honey, chipotle, and lime marinade.
1/4 C. Extra Virgin Olive Oil
1/3 C. honey, chipotle, lime mustard
1/3 C. tamari or soy sauce
1 TBSP honey
1 TBSP fresh-squeezed lime juice
1 C. chopped fresh cilantro
2 garlic cloves - minced
1/2 TSP salt
1/2 TSP pepper
Add everything except the EVOO to a bowl and whisk together. Slowly whisk in the EVOO until everything is well mixed.
1. Score the 2lb Flank Steak with diagonal cuts 1/2" apart.
2. Place the steak and marinade into a larger freezer bag for 2-6 hours. Save 1/2 C. of the marinade to use as a finishing sauce.
3. Remove the steaks for the marinade and generously salt and pepper both sides of the steak to help create a crust.
4. Brush the grill with olive oil and bring the heat to medium-high.
5. Cook the first side for 4-5 minutes directly over the flame. Flip and cook the second side for 3-4 minutes.
6. Let it rest for 5-10 minutes! Do not skip this step - it is very important!
7. Cut thin slices at an angle and against the grain. Add the extra marinade to the sliced steak. Serve and enjoy!
We decided to pair this flank steak recipe with one of our favorite red wines in the shop at the moment, the 2012 Felino Cabernet Sauvignon by Vina Cobos. It is brimming with full aromas of blackberry and cherry and just a touch white pepper. We like it with this recipe in-particular because it is not overpowered by the flavorful marinade and the spicy undertones of white pepper really compliment the steak. Not to mention, this is an Argentinian wine and an Argentinian-inspired dish!